Across the Street's Braised Red Radishes

Braising softens the bright red of radishes to a pretty pink and gives them a sweet turnip-like flavor. Seen Lippert likes to cook radishes, which she gets from The Vinegar Factory's bountiful produce department, because "It's an unexpected treatment for an underused vegetable."

Slideshow: Delicious, Quick Side Dishes

  • Servings: 4

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  • Kosher salt
  • 3/4 teaspoon sugar
  • 30 red radishes with greens (about 2 pounds), greens trimmed to 1/4 inch and radishes halved lengthwise
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 cups water

How to make this recipe

  1. Put the radishes in a medium saucepan and add 1 teaspoon of salt, the sugar, oil and water. Bring to a boil over high heat, then lower the heat to moderate, cover and simmer until the radishes are tender, about 12 minutes.

  2. Using a slotted spoon, transfer the radishes to a serving bowl. Boil the cooking liquid over high heat until reduced to 1/4 cup, about 15 minutes. Season with salt and pour the liquid over the radishes.

Contributed By Published November 1997

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